Using a standard cappuccino machine I heat and froth the milk of my choice in a frothing cup. I usually go with unsweetened almond milk and prefer to add sweetener after the fact, if I feel it is necessary. Once I get the milk to temperature (I do this by feel) and have a nice dense foam on the top, I sift 1 even teaspoon of matcha into a large warmed bowl style coffee mug. I whisk in the water as you would preparing standard matcha. I then introduce the milk, holding back the milk foam with a spoon. I stir and taste. At this point I may introduce sweetener, depending on the quality of the matcha. If all is well I will then top the latte off with the remaining foam and enjoy! I don’t see any reason why you couldn’t just pour this over ice, or blend it with, and drink cold.

Yeah, my wife has one of those Bodum handheld frothers which works great! If I were doing an iced matcha, or ice matcha blended, I probably wouldn’t even bother heating the milk.

Too sweet for me these days, but how about a Thai Iced Matcha Green Tea?? Prep your matcha, maybe a little on the stronger side, pour over ice then top it with some condensed milk? I can see the beautiful color in my minds eye….

I agree with Mark about using pre-sweetened Matcha green tea powder. I usually drink it cold and with original soy milk and blend it with some ice. Add some whipped cream and there you have it! I would love to try one in a latte form on a cold day.

I typically make a cold matcha latte myself. I put in about 3 scoops (1 teaspoon per scoop) of sifted matcha powder into my chawan, add a scoop of brown sugar, a splash of vanilla, and 1% or 2% milk (depending on what we have at the moment). I whisk it up with a bamboo whisk until frothy and enjoy!